My coworker Carol (Hi, Carol!) got me a cookbook recently. It’s from Masterson’s Market, and is one of those ones where all sorts of local people give their favorite recipe, so it’s got some fun stuff!

Definitely found plenty of things of interest!

Ingredients:

• 2 pound rump roast (You can get nice, cheap, pre-cut stew meat at the store near me, so that’s actually what I did, rather than the rump roast. Who wants to do all that cutting themselves?!)
• 2 packages taco seasoning
• 1 15 ounce can Mexican style diced tomatoes
•  1 4 ounce can green chilies
• 1 8 ounce can tomato sauce
• 1 onion, chopped
• 2 beef bouillon cubes
• 2 15 ounce cans red kidney beans, rinsed and drained
• shredded cheddar cheese

Aim for a non-Italian-y tomato sauce!

Cut the roast into bite-sized chunks, then roll in the taco seasoning. The recipe originally called for 1 package of taco seasoning, but I found that wasn’t enough to cover all the meat.

Put the meat in the crock pot, then add the tomatoes, chilies, tomato sauce, onion, and bouillon and stir together.

Cover and cook on low for 6 hours.

Add the beans and continue to cook until the beans are heated through, about half an hour.

Serve topped with grated cheese.

Crock Pot Beef Taco Bean Soup

• 2 pound rump roast
• 2 packages taco seasoning
• 1 15 ounce can Mexican style diced tomatoes
•  1 4 ounce can green chilies
• 1 8 ounce can tomato sauce
• 1 onion, chopped
• 2 beef bouillon cubes
• 2 15 ounce cans red kidney beans, rinsed and drained
• shredded cheddar cheese

Cut the roast into bite-sized chunks, then roll in the taco seasoning. Put the meat in the crock pot, then add the tomatoes, chilies, tomato sauce, onion, and bouillon and stir together. Cover and cook on low for 6 hours, then add the beans and continue to cook until the beans are heated through, about half an hour. Serve topped with grated cheese.